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Smokey Chicken & Veggie Traybake

Smokey Chicken & Veggie Traybake

with Garlic Mash & Corn Cobs

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Create a family feast of colourful veggies and succulent chicken. Paprika brings a moreish smokey flavour to the chicken and veggies, while the garlic mash is perfect for soaking up all the juices. This is a meal you'll want again and again!

Tags:Low Calorie
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time45 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

red onion

1 unit

King Sweetie capsicum

2 cob

corn

4 clove

garlic

6 unit

potatoes

1 tin

tomato paste

1 sachet

smoked paprika

1 packet

chicken thighs

1 punnet

cherry tomatoes

1 bag

baby spinach leaves

1 pinch

chilli flakes

Not included in your delivery

olive oil

2 tsp

brown sugar

½ tsp

salt (for the chicken)

80 g

butter

(ContainsMilk)

⅓ cup

milk

(ContainsMilk)

½ tsp

salt (for the potato)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2230 kJ
Fat25.8 g
of which saturates13.5 g
Carbohydrate34.1 g
of which sugars11.5 g
Protein37.6 g
Sodium824 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Large Oven-Proof Pan
Large Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Bring a large saucepan of lightly salted water to the boil. Slice the red onion into 2cm wedges. Thinly slice the King Sweetie capsicum. Slice each corn cob in half. Finely chop the garlic (or use a garlic press). Peel the potato, then cut into 2cm chunks.

2

In a large bowl, combine the tomato paste, brown sugar, smoked paprika, salt (for the chicken), 1/2 the garlic, a good drizzle of olive oil and a pinch of pepper. Rub a little of the marinade over the corn cobs. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken thigh and cook until browned, 2 minutes each side. Add the browned chicken to the bowl with the remaining marinade and toss to coat.

3

In a large baking dish lined with baking paper, place the onion, capsicum and cherry tomatoes. Drizzle with olive oil and season with salt and pepper. Toss to coat and spread out evenly. Arrange the chicken and corn over the veggies and bake until the veggies are tender and the chicken is cooked through, 20-25 minutes. TIP: Chicken is cooked through when it is no longer pink inside. Once cooked, gently stir through the baby spinach leaves until slightly wilted.

4

While the chicken is baking, add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain the potato. Return the saucepan to a medium-high heat with a drizzle of olive oil and add 1/2 the butter. Add the remaining garlic and cook, until fragrant, 1 minute.

5

Return the potato to the pan and add the milk, salt (for the potato) and the remaining butter. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

6

Thickly slice the chicken. Divide the garlic mash between plates and top with the smokey chicken and veggies. Spoon over any juices remaining in the baking dish. Top the adults' portions with a pinch of chilli flakes (if using).